Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Simple Corn and Basil Salad


  • Total Time: 15 minutes
  • Yield: Approximately 6 servings 1x

Ingredients

Scale
  • 5 ears of corn, husks and silk removed
  • 1 small red onion, finely chopped
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 teaspoon freshly ground black pepper
  • Handful of fresh basil leaves

Instructions

  1. Bring a large pot of salted water to a full boil. Cook corn for 4 minutes, until the starch is cooked off but the corn is still a bit crisp. Drain corn and immediately place corn in a bowl of ice water to stop the cooking process for approximately 4-5 minutes. Cut kernels off the cob and place in a medium bowl.
  2. Combine corn kernels with red onion, apple cider vinegar, olive oil, and season with salt and pepper. Just before serving, chiffonade the basil leaves: stack basil leaves on top of each other and roll up into a “cigar” shape. Thinly slice basil leaves across the “cigar” into tiny strips. Toss in the chiffonade basil, taste for seasonings and serve.
  3. Can be made a few hours ahead of time without the basil. Add basil just before serving.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes